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Moist Fresh Peach Upside-Down Cake with Cream Cheese Frosting

Moist Fresh Peach Upside-Down Cake - featured image
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A moist and tender upside-down cake featuring fresh peaches caramelized to perfection, topped with a smooth and tangy cream cheese frosting. This easy-to-make dessert is perfect for any occasion and offers a delightful balance of sweet and fresh flavors.

Ingredients

Scale
  • 4–5 medium ripe but firm fresh peaches, peeled and sliced thickly
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed brown sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature (or almond milk)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly with butter and dust lightly with flour to prevent sticking.
  2. In a small bowl, mix the melted butter and brown sugar until combined. Pour this mixture evenly into the bottom of the cake pan.
  3. Arrange the sliced peaches on top of the butter and sugar mixture in a single layer, slightly overlapping but not too thick.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. In a large bowl, beat the granulated sugar and eggs until pale and fluffy, about 3 minutes.
  6. Slowly mix in the milk and vanilla extract to the egg mixture until smooth.
  7. Gradually fold the flour mixture into the wet ingredients using a spatula. Stop when no flour streaks remain to avoid overmixing.
  8. Carefully spread the batter evenly over the peach layer in the pan. Tap the pan gently on the counter to remove air bubbles.
  9. Bake on the middle rack for 45-50 minutes, or until a toothpick inserted in the center comes out clean and edges start to pull away from the pan.
  10. Let the cake cool in the pan on a wire rack for about 10 minutes to allow the peach topping to set.
  11. Place a serving plate over the pan and carefully flip it over. Gently lift the pan off to reveal the caramelized peach topping.
  12. To make the cream cheese frosting, beat the softened cream cheese and butter together until creamy and smooth.
  13. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add lemon juice last, if using, to brighten flavors.
  14. Once the cake is completely cool, spread the cream cheese frosting over the top or serve on the side.

Notes

Line the pan with parchment paper before greasing for easier flipping. If the cake is too moist on top after flipping, broil for 3-5 minutes to caramelize the topping further. Chill frosting for 15 minutes if too soft before spreading. Use fresh ripe peaches for best caramelization and texture. Can substitute with frozen peaches if thawed and patted dry. For gluten-free, use 1:1 gluten-free baking mix. For vegan, replace butter with coconut oil, eggs with flax eggs, and cream cheese with dairy-free alternative.

Nutrition

Keywords: peach upside-down cake, cream cheese frosting, fresh peaches, summer dessert, moist cake, easy cake recipe, caramelized peaches

Find it online: https://chrisfeasts.com/moist-fresh-peach-upside-down-cake-recipe-with-cream-cheese-frosting-easy-steps/